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Roasted Fall Vegetables


By food and thrift (Visit website)



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The best way to use leftover vegetables especially fall vegetables at this time of the year, is to oven roast them. Your kitchen will be filled with a fragrant aroma of the potatoes, onions, garlic, and herbs. Over ripe tomatoes are really nice to roast, so I included them as well. All you need is a large sheet pan lined with the dull side of the aluminum foil, drizzle with some vegetable oil, and cut vegetables in big chunks to layer in the sheet pan, generously sprinkle them with your favorite dry herbs, salt and pepper, and include leftover fresh herbs, to scatter around. pour about half a cup of plain water around them to keep from sticking, and spray tops of veggies with cooking spray to get them nice and crispy and this way they won't get soggy looking. Bake in a preheated 425 degree oven, for about 20 minutes to seal in the flavors, and lower the temperature to 375 degrees, flip them over, and bake for another 30 minutes till they get soft inside. They should be perfectly done in less than 1 hour. It's good as a vegetarian meal, or a nice side dish with your favorite meats. Serves 4


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